Chili peppers 101
Chili peppers—adds heat, depth, and complexity to dishes around the world. From the fiery Bhut Jolokia (ghost pepper) to the mild sweetness of a Bell pepper, the chili pepper family offers a variety of flavors, heat levels, and uses in the kitchen.
Before diving into the various types of chili peppers, it’s essential to understand the Scoville Scale. Developed by Wilbur Scoville in 1912, this scale measures the pungency (spicy heat) of chili peppers and other spicy foods through Scoville Heat Units (SHU). It ranges from 0 for bell peppers to over 2 million for the world’s hottest peppers like the Carolina Reaper.
Bell Pepper (0 SHU):
Native to Central and South America, it spread through the world in the 1400s and today bell peppers are grown worldwide. Bell peppers are so widely used due to their sweet, mild flavor, and array of colors. You can find bell peppers in just about anything; salads, stir-fries, roasted dishes, stuffed recipes, and a good puree.
Need bell pepper inspiration? Check out the Shakshuka, Ratatouille, and breakfast hash classes at RecipeKick.
Poblano (Ancho when dried) (1,000 – 1,500 SHU):
Poblano peppers are native to the Puebla state in Mexico, the ripped red ones are known to be much spicier than the green. Poblanos offer a mild heat with a deep, rich flavor, especially when roasted.
When fresh and green, they’re popular for making chiles rellenos. Dried, they become anchos, a key ingredient in mole sauces.
Check out the classic Mole class with Chef Mariano at RecipeKick.
Jalapeño Pepper (2,500 – 8,000 SHU):
Hailing from Mexico, jalapeños are a staple in Mexican cuisine and have gained popularity worldwide.
Jalapeños can be used fresh, pickled, or smoked (known as chipotles). They’re perfect for salsas, nachos, tacos, and also for infusing oils or making spicy condiments. Jalapeños offer a balance of heat and flavor, making it the best choice for those who like a mild to moderate spice level.
Check out the Jalapeno roasted chicken class at RecipeKick, and while you’re there check out the guacamole class too!
Serrano Pepper (10,000 – 23,000 SHU):
Also from Mexico, serrano peppers are similar to jalapeños but pack more heat.Often used raw in pico de gallo, salsas, or guacamole. They’re also great for cooking and can add a spicy kick to soups and marinades.
Serranos are so versatile they are great for tacos, and green curry!
Cayenne Pepper (30,000 – 50,000 SHU):
Named after the city of Cayenne in French Guiana, the ground cayenne pepper is a staple in spice blends, hot sauces, and as a seasoning for meats, seafood, and just about anything you want to add a punch of heat to. Cayenne peppers are long, thin, and red when mature. They offer a moderate level of heat with a slightly dry, pungent flavor that makes them a versatile ingredient in the kitchen.
A staple in the French “mother sauces!”
Thai Chili Pepper (Bird’s Eye Chili) (50,000 – 100,000 SHU):
Very widely used in Central/Southeast Asian cuisine, particularly Thai, Vietnamese, and Indonesian dishes. Thai chilies have found their way into curries, soups like Tom Yum, stir-fries, and as a key ingredient in fiery sauces. They’re also commonly used (and absolutely delicious) in fish sauce and vinegar infusions.
Need some Thai Chili inspiration? Check out the papaya salad class on RecipeKick!
Scotch Bonnet (100,000 – 350,000 SHU):
Predominantly found in Caribbean cuisine, this pepper shares a similar heat profile and appearance with the habanero. The Scotch Bonnet is essential in jerk seasoning, hot sauces, and Caribbean curries. Scotch Bonnets are cherished for their unique combination of heat and sweet, tropical fruity flavors.
Check out this West Indian Style Coconut Curry Shrimp on RecipeKick.
Ghost Pepper (Bhut Jolokia) (855,000 – 1,041,427 SHU):
Originally from India, it was once considered the world’s hottest pepper. Due to its extreme heat, it’s used sparingly in curries, hot sauces, and to spice up pickles. It’s also a challenge among spicy food enthusiasts. The ghost pepper is an intense heat that builds over time, and if you really focus you might get a subtle fruity flavor.
Carolina Reaper (1,400,000 – 2,200,000 SHU):
Bred in South Carolina by crossing a Pakistani Naga with a Red Habanero, the Carolina Reaper holds the title of the world’s hottest pepper, as recognized by the Guinness World Records. Due to its extreme heat, it’s used sparingly in sauces and dishes by those who dare. The Reaper is recognizable by its wrinkled, red appearance and scorpion tail. Its flavor is surprisingly sweet and fruity before the overwhelming heat kicks in.
Chili peppers are a fascinating and diverse group of fruits that can add not just heat but also depth and complexity to your cooking. Whether you’re a seasoned spicy food lover or new to the world of chilis, don’t be afraid to explore chili peppers in your cooking!
